Method

• 1.
  Preheat oven to 150°C. Grease 4 trays and line with baking paper. Using a 20cm cake tin, draw a circle on each piece. Flip paper so outline is on underside.
• 2.
  Place eggwhites, sugar and cream of tartar in a stand mixer fitted with the whisk attachment. Whisk for 15 minutes or until stiff and glossy and sugar is dissolved. Fold through vinegar. Divide meringue among prepared trays. Spread into circles using outline as a guide. Reduce oven to 100°C and bake, swapping trays halfway, for 2 hours 30 minutes or until crisp and dry. Cool in oven.
• 3.
  For the salted peanut mousse, place 500ml cream and sugar in a saucepan over medium-high heat, stirring to dissolve sugar. Soak gelatine in cold water for 5 minutes to soften, then squeeze out excess water. Bring cream mixture to just below the boil, add gelatine, then stir until combined. Transfer to a large bowl to cool, then chill until just set.
• 4.
  For the salted peanut praline, line a tray with foil. Place sugar in a non-stick frypan over medium-high heat and cook, swirling occasionally, for 8-10 minutes or until a golden caramel. Working quickly while caramel is still hot, add peanuts to pan and swirl to combine. Pour over prepared tray and set aside for 30 minutes or until set, then break into shards.
• 5.
  Transfer cream mixture to a stand mixer fitted with the whisk attachment and whisk until smooth. With motor running, add peanut butter, dulce de leche and remaining 300ml cream, and whisk until thick and combined. Chill for 2 hours or until cold. Whisk again just before serving.
• 6.
  When ready to serve, place 1 layer of meringue on a serving plate. Spread over one-quarter peanut mousse and scatter with one-quarter shaved chocolate. Repeat layering, finishing with a layer of mousse and chocolate. Top with praline.